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  • 2/7 Fettucine Alfredo -

    From Dave Drum@1:396/45 to All on Thu Feb 6 14:25:20 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Luby's Fettuccine Alfredo
    Categories: Pasta, Sauces, Cheese, Mushrooms, Dairy
    Yield: 7 Servings

    1 lb Fettuccine; uncooked
    1 tb Vegetable oil
    1 ts Salt
    2 tb Butter or margarine
    1/2 lb Mushrooms; sliced
    1 cl Garlic; minced
    2 c Whipping cream
    1/2 c Parmesan cheese; grated
    2 tb Seasoned salt
    2 tb Fresh parsley; chopped

    Cook the pasta according to the package directions, adding
    the oil and salt to the cooking water. Drain.

    While the pasta cooks, in a medium saucepan, melt the
    butter/margarine over medium heat. Add the mushrooms and
    garlic. Cook for about 5 minutes or until the mushrooms are
    tender, stirring frequently. Add the cream, Parmesan cheese,
    seasoned salt, and parsley. Heat through.

    Pour the mixture over the cooked pasta. Toss to coat evenly.

    Makes 7 servings.

    TIP: Start with a large pot (it should only be half filled
    to prevent boil-overs) and lots of water. For a pound of
    pasta, use 4-quarts of water.

    Heat the water until it is rapidly boiling. Add the pasta
    slowly so the boiling never stops.

    Check the pasta at the minimum recommended time by lifting
    out a strand, running it under cool water, and tasting it.
    Repeat every minute until the pasta is cooked the way you
    like it.

    Recipe: "Luby's Cafeteria 50th Anniversary Recipe Collection"

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  • From Dave Drum@1:396/45 to All on Thu Feb 6 14:26:22 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Area 51 Fettuccine Alfredo
    Categories: Pasta, Dairy, Mushrooms, Cheese
    Yield: 6 Servings

    24 oz Dry fettuccini
    1 c Butter
    1 1/2 c Heavy cream
    Salt & pepper
    1/2 ts Garlic granules
    3/4 c Grated Romano cheese
    1/2 c Grated Parmesan cheese
    1 oz Dried "magic" mushrooms;
    - chopped, garnish

    Bring a large pot of lightly salted water to a boil. Add
    fettuccini and cook for 8 to 10 minutes or until al
    dente; drain.

    In a large saucepan, melt butter into cream over low
    heat. Add salt, pepper and garlic salt. Stir in cheese
    over medium heat until melted; this will thicken the
    sauce.

    Add pasta to sauce. Use enough of the pasta so that all
    of the sauce is used and the pasta is thoroughly coated.
    Serve immediately garnished w/dried mushrooms.

    Take a trip and never leave the farm.

    RECIPE FROM: https://www.creepypasta.com

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  • From Dave Drum@1:396/45 to All on Thu Feb 6 14:27:24 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Elaine's Fettuccine Alfredo
    Categories: Pasta, Cheese, Dairy, Vegetables
    Yield: 6 servings

    Salt
    2 tb Butter
    1 sm Clove garlic; fine chopped
    1 1/2 c Heavy cream
    1 lg Egg yolk
    1 lb Fresh fettuccine
    1 c Fresh grated Parmigiano
    - Reggiano cheese
    Fresh ground pepper

    Bring 6 quarts generously salted water to a boil.

    While the water heats, melt the butter in a large, deep
    skillet over medium-high heat. Add garlic; saute until
    fragrant and sizzling, about 2 minutes. Whisk the cream
    with the egg yolk in a bowl until blended; pour into the
    garlic butter. Reduce heat to medium-low; stir until hot
    but not boiling. Keep warm over low heat.

    Meanwhile, cook the pasta, partially covered, until al
    dente. (The pasta will float when it's done.) Drain in a
    colander, shaking out excess water, but reserve a little
    cooking water. Pour hot pasta into the cream mixture and
    toss to coat (still over low heat). Add the cheese and
    keep tossing gently until cream is mostly absorbed.
    Season with salt and pepper. If sauce is absorbed too
    much, toss with a little pasta water. Serve in warm
    bowls.

    By: Alex Witchel

    Yield; 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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  • From Dave Drum@1:396/45 to All on Thu Feb 6 14:28:26 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chile Crisp Fettuccine Alfredo w/Spinach
    Categories: Pasta, Chilies, Dairy, Cheese
    Yield: 6 servings

    Salt
    4 tb Butter
    2 tb Chile crisp; more to taste *
    1 c Heavy cream
    1 lb Dried fettuccine
    5 oz Bag baby spinach
    3/4 c Fine grated Parmesan; more
    - to serve

    * separpate recipe or store bought

    Bring a large pot of salted water to a boil.

    While the water heats, melt the butter with the chile
    crisp in a very large skillet or Dutch oven over low
    heat. Whisk in the cream and keep warm over low. (It
    should steam, not bubble.)

    Cook the fettuccine until al dente according to the
    package directions. Use tongs to transfer the noodles to
    the cream mixture, reserving the pasta water. Add the
    spinach and turn with tongs until the noodles are well
    coated.

    Add the Parmesan and toss, still over low heat, until
    the noodles are slicked with a creamy sauce, adding a
    spoonful or two of pasta water if needed to loosen the
    sauce. Divide among serving dishes and top with Parmesan
    and more chile crisp, if you’d like. Serve immediately.

    By: Genevieve Ko

    Yield: 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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  • From Dave Drum@1:396/45 to All on Thu Feb 6 14:29:28 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Seafood Fettuccine Alfredo
    Categories: Pasta, Seafood, Cheese, Vegetables, Sauces
    Yield: 2 servings

    4 oz Uncooked fettuccine
    1/4 lb Uncooked U-40 shrimp; peeled
    - deveined
    1/4 lb Sea scallops; halved
    2 tb Olive oil; divided
    1 sm Shallot; chopped
    1 cl Garlic; minced
    1/4 c Chicken broth
    1/4 c White wine
    1 c Heavy whipping cream or Half
    - & Half
    1/2 c Grated Parmesan cheese
    1 Roma tomato; diced
    2 tb Minced fresh parsley

    Cook the fettuccine according to package directions.
    Meanwhile, in a large skillet, saute shrimp and scallops
    in 1 tablespoon oil for 3-5 minutes or until shrimp turn
    pink and scallops are opaque. Remove and keep warm.

    In the same skillet, saute shallot in remaining oil
    until tender. Add garlic; cook 1 minute longer. Stir in
    broth and wine. Bring to a boil. Reduce heat; simmer,
    uncovered, for 6-8 minutes or until most of the liquid
    has evaporated. Stir in cream; cook, uncovered, over
    medium heat for 5 minutes or until thickened.

    Drain fettuccine; stir into cream sauce. Add shrimp,
    scallops and cheese; toss to coat. Sprinkle with tomato,
    parsley and if desired, additional Parmesan cheese.

    Jimmy Spellings, Oakland, Tennessee

    Makes: 2 servings

    RECIPE FROM: https://www.tasteofhome.com

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